Oyster Stew with Andouille Potato Mash Recipe

Name: Oyster Stew with Andouille Potato Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces andouille or other smoked sausage, chopped; 1 1/2 pounds Idaho potatoes, peeled and cubed; 1/2 teaspoon salt; 1/2 cup heavy cream; 1/8 teaspoon freshly ground black pepper; 1 tablespoon unsalted butter; 1/2 cup finely chopped yellow onion; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons chopped garlic; 1 cup heavy cream; 24 freshly shucked oysters, with their liquor; 1 tablespoon chopped fresh parsley leaves; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce

Servings: persons

6 ounces andouille or other smoked sausage, chopped
1 1/2 pounds Idaho potatoes, peeled and cubed
1/2 teaspoon salt
1/2 cup heavy cream
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
1 cup heavy cream
24 freshly shucked oysters, with their liquor
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

1
In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels.
2
Set aside.
3
Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil.
4
Reduce the heat to medium and simmer until fork-tender, about 12 minutes.
5
Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes.
6
Mash the potatoes with a fork, add the andouille and cream, and stir to mix.
7
Stir in the remaining 1/4 teaspoon salt and the black pepper.
8
Keep hot over very low heat.
9
Make the stew: In a large skillet over medium heat, melt the butter.
10
Add the onion, salt, and black pepper and cook, stirring for 3 minutes.
11
Add the garlic and cream and simmer for 3 minutes.
12
Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
13
To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew.
14
Pass on a tray.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces andouille or other smoked sausage, chopped, 1 1/2 pounds Idaho potatoes, peeled and cubed, 1/2 teaspoon salt, 1/2 cup heavy cream, and more.

Yes, Oyster Stew with Andouille Potato Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Stew with Andouille Potato Mash

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